By the time you get here, mid thirties, and maybe you've travelled around a bit and met lots of people (I love people), you realise that everyone's got something they know about.
I've met people that know lots of stuff about science (my brother in law Owen). Some that know lots about coffee (Adam). Or cows (Hi Dad.) There are people that could tell you everything about Mussolini (yep, that's you Kev), or musical theatre (wagging my head at sister Naomi) or, I don't know, I could go on. Everyone you meet knows something.
What do I know about? Not much really. But I do know a little bit about food. Actually: medieval food.
Unfortunately (and frankly, intensely surprisingly), it doesn't deeply fascinate everyone else in the world the way it fascinates me.
I wrote an undergraduate honours thesis on the food supply arrangements of the First Crusade. (And KLUNK, that's the sound of the first sleeping head hitting the table).
I began a PhD on the logistics of feeding the armies across the crusading period (1096 – 1292) (KLUNK, KLUNK). I'll go back to it one day.
So, medieval food.
Wanna eat some?
I have, on occasion, invited people for dinner and served them an entire medieval meal made from authentic fourteenth century recipes. No forks, of course. A trencher (board) shared between two, served in courses accompanied by hippocras. FUN. Really.
So I thought I'd make you some of my favourite medieval food. Some of the flavours and spice combinations are a bit odd, or should I say, unfamiliar. But in principle, medieval food is simple, wholesome and seasonal. Very modern really.
Please, stay tuned. I'll be right back with my jumbles. And dariole (custard tart). And roast shoulder of lamb with pancetta which either comes from Le Ménagier de Paris (my favourite) or Tractatus de modo preparandi et condiendi omnia cibaria (tee hee! sorry).
This'll be fun, I promise.
While we're cooking, please, tell me what you know about! Hello? Please wake up?